Lighter kadhi

Kadhi-chawal is comfort in a bowl. This everyday version keeps everything you love about kadhi, the tang of curd, the warmth of the tempering, but skips the deep-fried pakodas. Make it plain, or drop in soft steamed methi-besan dumplings if you want something to bite into.

Why it helps

The base of kadhi is curd and besan, which means it quietly carries protein into a meal that feels like pure comfort. Skipping the fried pakodas removes the heaviest part of the dish without touching its soul. Pair a katori of kadhi with a measured portion of rice and a sabzi on the side, and you have a balanced plate. Worried about the rice itself? Read does rice make you fat.

Ingredients (serves 3)

• 1 cup slightly sour curd
• 3 tablespoons besan (gram flour)
• 3 cups water
• 1/4 teaspoon turmeric
• Salt to taste
• 1 teaspoon oil or ghee, for tempering
• 1/2 teaspoon jeera and 1/2 teaspoon mustard seeds
• A pinch of hing, 8 to 10 curry leaves, 1 dried red chilli
• Optional dumplings: 1/2 cup besan, a handful of chopped methi leaves, a pinch of salt and ajwain, water to make a thick batter

Method

1. Whisk the curd, besan, turmeric, salt and water together until completely smooth, no lumps.
2. Pour into a kadhai and bring to a gentle boil on medium heat, stirring often so it does not split.
3. Lower the heat and simmer for 15 to 20 minutes until the raw besan smell goes and the kadhi thickens slightly.
4. For dumplings, mix the besan, methi, salt, ajwain and water into a thick batter. Steam small spoonfuls in a greased idli plate or steamer for 10 minutes, then slide them into the simmering kadhi.
5. For the tempering, heat oil in a small pan, crackle the jeera and mustard seeds, then add hing, curry leaves and the red chilli.
6. Pour the tempering over the kadhi and simmer 2 more minutes.
7. Serve hot with a measured katori of rice or with phulkas.

Make it your own

• Add sliced lauki or spinach to the simmering kadhi for extra vegetables.
• Punjabi at heart? A pinch of kasuri methi in the tempering adds depth without frying anything.
• Serve with brown rice or a mix of rice and moong dal khichdi for a gentler swap. More ideas in low-GI Indian food swaps.

Enjoy it as part of the CurviCare Plate, with rice on the side, not the other way around.